Peach Glazed Chicken Thighs with Avocado Peach Salsa

Total score on a Cooking Light recipe that I've adapted to make it my own.  Every now and then I get some good ideas for recipes from magazines.  I almost never FOLLOW their recipes, though.  Just inspiration.

Peach Glazed Chicken Thighs and Avocado Peach Salsa

1 ripe peach, peeled and chopped

1 ripe avocado, diced

2 Tbsp. minced red onion

1 Tbsp fresh chopped mint and/or basil

1/2 tsp sugar

salt, to taste

finely minced jalapeno, to taste

1 Tbsp fresh lime juice

6 boneless skinless chicken thighs

salt and pepper

1 Tbsp. butter

1 cup chicken stock

1 Tbsp. white wine vinegar

1/3 cup peach preserves (I used Peach, Mango, Orange preserves from Costco)

Mix together all ingredients for salsa in a medium mixing bowl.  Set aside while you prepare chicken.

Salt and pepper chicken thighs.  Melt butter in a large skillet over medium heat.  Once pan is nice and hot add the chicken.  Cook for about 5 minutes on one side, turn over, cover the pan and cook for another 8 minutes.  Check that the chicken is cooked all the way through.  If not, let cook for a few more minutes until desired doneness is achieved.  Remove from pan and place on an oven safe plate in a warm oven.  Add chicken stock and vinegar to pan to deglaze.  Scrape up all the browned bits on the bottom of the pan and reduce stock to about 1/4 cup.  Add peach preserves and stir to fully incorporate.  Spoon glaze over chicken thighs and serve with Avocado Peach Salsa.  

Bacon Goat Cheese Pizza

I'm absolutely convinced that this is the best pizza I have ever or will ever taste in my life.  I discovered it at Messenger Pizza in my hometown, Nampa, ID.  I had some pretty amazing pizzas in Italy, but they still pale in comparison to this one.  So naturally, I had to make it at home.  My version uses dates instead of figs, but you could easily use figs if you prefer.  And what really makes this pizza is that Messenger uses "Bristol bacon" specially made by chef Dustin Bristol at his restaurant, Brick 29, just a few blocks away.  I'm pretty satisfied with my attempt to mimic his sweet spicy version of heaven on earth. 

Bacon Goat Cheese Pizza

12 ounces bacon

3 Tbsp brown sugar

1/2 tsp. black pepper

1/4 tsp white pepper

1 batch of pizza dough (try this one)

corn meal

olive oil

6 large pitted dates, chopped

4 oz. goat cheese

fresh arugula

1/4 cup balsamic vinegar

1 Tbsp butter

Make pizza dough, or simply use store-bought fresh dough.  Preheat oven to 400 degrees.  Slice bacon into 1/4 inch strips and place in a bowl.  Combine brown sugar, and both peppers.  Mix into bacon making sure that all the pieces are broken up and coated.  Spread on a rimmed baking sheet lined with a silicone mat or parchment paper (this mixture will stick if you use just the pan or foil).  Bake for approximately 10-15 minutes, checking often to avoid burning the sugar.  Cool on baking sheet then transfer to paper towels.  Blot the excess grease from the bacon and promptly move it to a clean plate so that it doesn't stick to the paper towels.

Roll out pizza dough, and place on a baking sheet or stone dusted with cornmeal.  Lightly coat with olive oil and sprinkle with salt.  Sprinkle dates and cooled bacon evenly over the dough.  Crumble goat cheese and sprinkle over the other toppings.  Bake on the bottom rack for 10-15 minutes depending on how you like your pizza crust.  Remove pizza from oven when the edges are golden brown and the dough is cooked through.  Allow to cool while you make the balsamic glaze.

In a small saucepan bring vinegar to a gentle boil and reduce until thick and syrupy.  Remove from heat and add butter.  Swirl pan to melt butter and blend it with the vinegar.  If it separates add a splash of vinegar to bring it together again.  Top pizza with fresh arugula and drizzle with balsamic glaze.  Get ready to die from pleasure.  

Mustard Tarragon Chicken

I was checking my garden about a week ago, when I noticed that my french tarragon was huge and was blocking all the sun from my tiny little rosemary plant.  So, I cut it back and then had a huge pile of fresh tarragon to use up.  I bagged up little bunches of tarragon for my friends and they inevitably asked me what they should use it for.  This is my favorite recipe using fresh tarragon, and it's also a quick dish to prepare, yet seems a little fancy.

Mustard Tarragon Chicken

8 chicken breast tenders (or 4 breasts, butterflied)

2 Tbsp. butter

1 Tbsp olive oil

1 Tbsp minced shallot

1/4 cup red wine vinegar

2 Tbsp chopped fresh tarragon

2 Tbsp Dijon mustard

1 cup heavy cream

Preheat oven to 200 degrees and place an oven safe plate on the center rack to keep chicken warm while you make the sauce.  Place chicken between layers of plastic wrap and flatten slightly with a mallet.  Salt and pepper chicken.  In a large frying pan (not non-stick) over medium heat melt butter with olive oil until it begins to bubble.  Make sure the pan is nice and hot, then add chicken to pan in batches.  Be careful to not crowd the pan or the chicken will not brown.  Once browned on one side (2-3 minutes), turn and brown the other side (2 minutes).  Place cooked chicken in the oven while you finish the rest.  Once the chicken is done, keep the pan on the heat and add the minced shallot.  When the shallot is golden, add vinegar and tarragon.  Scrape up the browned bits on the bottom of the pan and reduce the vinegar to about 2 Tbsp.  Add Dijon and heavy cream.  Boil gently until the sauce becomes thick enough to coat the back of a spoon.  Remove plate from oven and add any juices from the plate to the sauce.  Stir to combine.  Pour sauce over chicken and top with more fresh tarragon to serve.

Fluffy Maple Buttermilk Pancakes

Everyone loves a great pancake.  I've made many different pancake recipes over the years and unfortunately some are downright awful!  When you take a treat and try to make it "healthy" in order to justify eating them more often, you usually end up with something you don't want to eat at all.  There are few exceptions.  In my mind, pancakes should be light and fluffy inside, slightly crisp on the outside and smothered in butter and maple syrup.  We eat them 2-3 times a month.  You want healthy pancakes?  Get off my blog... they aren't supposed to be healthy, they're a treat.  ;)

Maple Buttermilk Pancakes

1 1/2 cups flour 

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt
3 Tbsp. real maple syrup

1 1/2 cups buttermilk

3 Tbsp. melted butter

2 eggs

1/2 tsp. vanilla

Combine dry ingredients in a mixing bowl and stir.  Combine wet ingredients in a 2 cup liquid measuring cup, whisk until eggs are completely incorporated.  Pour wet ingredients into dry ingredients and stir until combined.  Avoid over-mixing as this can make the pancakes tough or rubbery.  A well-seasoned cast iron pan is the best way to cook pancakes, in my opinion, as it doesn't need to be greased and maintains a consistent temperature.  If you don't have one, use an electric griddle or your favorite non-stick pan on medium-low heat.  Use approximately 1/2 cup batter per pancake.  Flip the pancakes when the edges start to look dry.  Be patient, it will take time to cook pancakes all the way through without burning them.  Too high of a heat setting will result in dark cakes with under-cooked centers.

Leftovers?  No problem!  Cool pancakes and place them in a freezer bag.  Throw in your freezer and heat up in your toaster for a convenient breakfast or snack.  They're great spread with peanut butter and honey.

Fried Spring Rolls with Nuoc Cham

So, I practically lived on these when I was pregnant with my third baby.  This is definitely a top contender for those "last meal" lists.  I could die happy after feasting on these.  Truly.  It's a labor of love to produce these, but I swear, it's worth the time!

Most spring roll wrappers are rice paper, but you can find wheat wrappers if you look (Whole Foods carries them).  They look just like rice paper, only tan-colored, and you use them the same way.  I mention this because I've had much better results with the wheat version.  Frying rice papers gets, well, sticky.  Literally sticky.  If you can't have wheat then rice is still an option, you just have to be extra careful when frying them.

Amendment, June 12, 2014:  If you are looking to copy the fried spring rolls that you find in restaurants, then I have just been informed that you can purchase frozen spring roll wrappers at most Asian markets.  They look like egg roll wrappers but they are NOT the same.  They are much thinner and should be labeled for spring rolls.  Apparently these are really easy to fry, as opposed to the kind I used here.  Hope that helps!

Fried Spring Rolls with Vietnamese Dipping Sauce

6 tbsp. sugar

3/4 cup warm water

6 tbsp. fish sauce

2 tbsp. rice vinegar

2 garlic cloves

Combine sugar and water, stir until dissolved.  Add remaining ingredients in a bowl and place in the refrigerator to cool.  This also mellows the garlic.  

4 ounces dried bean thread noodles (cellophane noodles)

shitake or wood ear mushrooms (2 oz dried or 6 oz. fresh)

1 medium shallot, minced

4 cloves garlic, pressed

2 cups shredded carrot

2 lbs. cooked ground pork and/or shrimp meat

1/4 cup fish sauce

2 tbsp. sugar

salt and pepper

wheat spring roll wrappers

iceberg lettuce

English cucumbers

salted roasted peanuts, roughly chopped

Soften bean thread noodles according to package instructions.  If using dried mushrooms you'll also need to soften those in water.  Once softened, cut noodles into 2 inch lengths and finely chop mushrooms.  Combine remaining ingredients (through salt and pepper) in a large bowl and stir until evenly mixed.

I recommend that you wrap as many spring rolls as you plan to make all at the same time before beginning to fry them.  To soften a wrapper simply place them in a shallow pan or pie plate filled with hot tap water for a few seconds.  Once soft pull it out of the water and place on counter-top.  Place 2 tbsp. filling about 2 inches from the edge closest to you and fold that edge over the filling. Roll tightly about halfway, fold the sides in and finish the roll.  It is very important to make sure the wrapper goes all the way around the filling TWICE.  If it doesn't, try using less filling or making your rolls longer and skinnier.  If it doesn't go around twice, the single layer will break when you are frying them and you will have filling explode in your hot oil.  Frustrating, messy, and wasteful.  Place filled rolls on a lightly oiled baking sheet.

Once all your rolls are filled you can begin frying.  These turn out much better if you fry them twice.  The first time just until they are firm and the second time until they are browned.  Heat about 2 inches of oil in a pot.  It should be hot enough that the rolls sizzle when placed in the oil but not so hot that it smokes or burns the rolls.  It's important that the rolls not touch each other, they will stick together if they do, so only do 2-4 at a time (depending on the size of you pot.)  As they are frying be sure to pop any bubbles that form.  Turn once to cook evenly.  On the first fry remove rolls from oil once they are no longer soft or sticky but before they begin to brown.  Drain and cool on a baking sheet lined with paper towels while you continue with the rest.  On the second fry begin with the cooled rolls and fry until they develop an opaque browned crispness.  Drain fried rolls on baking sheet lined with fresh paper towels.  

Slice rolls in half at an angle and serve with dipping sauce (add peanuts, if desired), soy sauce, sliced cucumbers, and iceberg lettuce leaves.  Wrapping the lettuce and cucumbers around the rolls makes it easier to handle them while hot.  Enjoy!

Avocado Deviled Eggs

I really wanted a somewhat healthy St. Patrick's Day treat to go along with the delicious cupcakes my friend made for our Bible Study kids, so I whipped up these green deviled eggs this morning.  Total hit!

Avocado Deviled eggs

6 eggs

1/4 cup mayonnaise

1 Tbsp. Dijon mustard

1 small avocado

1/4 cup chopped spinach

pinch of salt and celery seed powder

fresh parsley

Place eggs in pot and cover with water by 1 inch.  Bring to boil, cover with lid and turn off heat.  Let sit for 10 minutes.  Drain, cover with cold water to cool, then peel.  Slice eggs in half lengthwise and remove yolk.  Place whites on a plate, set aside.  Place yolks in a bowl or food processor along with mayo, mustard, avocado, spinach, salt and celery powder.  Blend or mash until smooth.  Spoon filling into the egg white halves.  For a fancier look, pipe filling from a frosting bag fitted with a star tip.  Top each with parsley leaf.

Turkish Eggs

Anyone who knows me well knows by now that I eat this all the time.  It's my breakfast of choice.  I owe it all to my best friend, Brooke.  Life-changing eggs... really.  

It seems like a lot of work, but since the yogurt warms in the oven while you cook the eggs it really doesn't take much more time than making any other kind of eggs.  Since I eat this regularly, I mix 2 cloves of garlic into an entire 16 oz. container of Greek yogurt (Fage Total is my favorite) and make a batch of paprika parsley butter in my food processor and keep both in my fridge.  Then I only have to put some yogurt and butter in a bowl and place it in the oven while I poach my eggs.  Easy-peasy.  I hope you enjoy it as much as I do!

Turkish Eggs (serves 4)

1 cup Greek yogurt

1 clove garlic

salt

4 Tbsp butter, melted

1/4 tsp. sweet or smoked paprika

chopped fresh parsley

4-8 eggs (1-2 per person)

Preheat oven to 200 degrees.  Press garlic into yogurt, add a pinch of salt and mix together well.  Divide into four oven safe bowls.  Place bowls in oven to warm the yogurt.  Poach individual eggs to desired doneness, placing finished eggs in bowls of yogurt in the oven to keep warm.  Stir paprika into melted butter.  When finished poaching eggs, remove bowls from oven and top with 1 Tbsp. melted butter and sprinkle with chopped fresh parsley.  Salt to taste.